Improvement in steam cooking apparatus



H. m. W ELCH.

Steam Bucking-Apparatus.

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PATENT OFFICE.

HARLOW MINER WELGH, OF COWANSVILLE, CANADA.

IMPROVEMENT IN STEAM COOKING APPARAT US.

Specification forming part of Letters Patent No. 157,897., datedDecember 15, 1874; application filed November 9, 1874.

To all whom it may concern:

Beit known thatI, HARLOW MINER WELon, of the village of Cowansville, inthe county of Missisquoi, in the. Province of Quebec, Canada, haveinvented certain new and useful Improve ments in Steam CookingApparatus; and do hereby declare that the following is a full, clear,and exact description of the same.

This invention relates to a cooking utensil in which can be steamedvarious kinds of food within the chamber in which the steam isgenerated; and it consists of a steam-generatin g vessel or pot, to beplaced over the fire, havin g a series of perforated dishes looselyfitting therein to receive the food, and provided with legs to stand onthe rim of the next lowest dish, the legs of the lowest dish standing onthe bottom of the vessel.

The drawing represents a vertical section of my cooking apparatus.

A is the steaming-vessel, preferably made with a sunken bottom to form awater-reservoir, such sunken portion fitting in the hole of a stove. Bis a lipped orifice in the wall of the vessel A, above water-line, tofeed water to the reservoir without disturbing the food vessels ordishes, should such feeding be required, and which orifice may, ifdesired, be provided with a slide to close the orifice, and a wire-gauzescreen to prevent the ingress of foreign substances with the water; or acover to shut on the lip may be furnished, if preferred. The vessel A isprovided with a con- These dishes are provided with legs E to bear onthe rim of the next lowest dish, the lower dish standing on the bottomof the vessel.

The water-reservoir is supplied with a small quantity of water, and asbut little of the steam will escape, the waste of water will be slight;consequently the reservoir will seldom need replenishing, and a verysmall quantity of water will suffice to generate the steam; and hencebut a slight fire will suffice to cook the food by the steaming process.

Several kinds of food can be cooked within the steaming-chamber at thesame time, and each will retain its own particular flavor, and with asmall steamer a large amount of food can be cooked, owing to thecompactness of the food-dishes, and of their arrangement within thesteamer, thus obviating the employment of a multiplicity of vessels forcooking an ordinary dinner, and by confining the steam within thechamber no odor in cooking can escape into the apartment.

The space between each dish permits the steam to approach the food onall sides. The imperforate rim F forms a substantial rest for thesupports of the dish above. The lip facts as a guide in placing thedishes in position. The dishes are handled by suitable rings or handlesattached to the dish-rim.

The following is claimed as new:

As an improvement in a steaming-vessel, the combination of the boiler Aand the dishes D, having imperforate supporting rims and legs E,substantially as described, for the purpose set forth.

H. M. WELGH.

Witnesses:

E. F. GURRIE, A. D. ELLIs.

